Spinach and Mushroom Lasagna

Yield: 6 servings

3 cups crushed tomatoes
, ½ cup chopped mushrooms,
½ cup chopped red bell pepper,
½ cup chopped carrot
, ½ cup chopped onion,
½ cup red wine,
2 cloves garlic, minced,
2 tablespoons honey
, ½ teaspoon dried basil leaves, dried rosemary leaves, dried oregano leaves, dried thyme leaves each
, ¼ teaspoon black pepper
, 4 egg whites, lightly beaten
, 1 ½ cups nonfat ricotta cheese
, 8 ounces lasagna noodles,
1 pound fresh spinach, chopped
, 4 ounces nonfat mozzarella cheese.

Place tomatoes, mushrooms, red peppers, carrot, onion, wine, garlic, honey, basil, rosemary, oregano, thyme, and black pepper in a large saucepan. Simmer for 20 minutes.
Preheat oven to 350 degrees.
Mix together the egg whites and the ricotta cheese. Set aside
To assemble, place a layer of tomato sauce in the bottom of a 9-by-13 in the casserole. Cover the sauce with a layer of cooked lasagna noodles.
Spread ricotta-egg mixture over noodles and top with a layer of spinach. Add another lay over noodles, another layer of sauce and finish with grated mozzarella.
Bake for 35 minutes. Let stand for 15 minutes before cutting.

Weight Loss Dinner Recipes

Calories Per Serving: 227
Fat: 1 g
Cholesterol: 3.8 mg
Protein: 15 g
Carbohydrates: 36g
Dietary Fiber: 4.3 g
Sodium: 264 mg.

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